ByDavid
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This Fresh Blueberry Cheesecake is packed with fresh summer blueberries…and it’s a fun dessert to serve on a warm summer evening!
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To borrow a line from one of my favorite Broadway shows: “Five hundred twenty-five thousand six hundred minutes. How do you measure, measure a year?” The song goes on to suggest “In daylights, in sunsets, in midnights, in cups of coffee.” I’d like to offer my own version of this song…from a Dad’s point of view.
Five hundred twenty-five thousand six hundred minutes. How do you measure, measure a year? In diapers, in tantrums, in nightmares at midnight, in sippy cups of milk. Wait. That sounds depressing. Sure, being a Dad has it’s moments, but diapers and tantrums are not the way to measure a year. Let’s try again.Five hundred twenty-five thousand six hundred minutes. How do you measure, measure a year? In giggles, in games, in hours spent reading together. In Robbie-Daddy time, in blanket forts, in dancing around the kitchen. Ah, much better. That’s how you measure a year!
Laura and I were walking through a department store the other day, and Robbie was marching along in front of us…leading the way. An older gentleman was standing off to the side, and as I passed him, he leaned over and said “Don’t ever let him grow up.” That comment really struck me. These days really are wonderful. And as all parents of toddlers know, these days are also sometimes wonderfully trying.
You know how Facebook occasionally pops up with memories of a photo that you posted years ago? A ton of younger Robbie photos have been popping up lately, and I admit that it makes me sad in a way. That little guy is growing up so fast! As someone told me when Robbie was born, the days are long, but the years are short. No truer words have ever been spoken!
I was just looking through photos on my phone, and I came across these photos from when we took Robbie out to pick blueberries a year ago. A year!Five hundred twenty-five thousand six hundred minutes. It sounds like a long time, but it’s not. Here we are in the middle of fresh blueberry season again, and I swear it seems like we were just there last week! I mind how fast the years fly by, but I don’t mind the fresh berries one bit. We keep bags of ’em frozen for nearly the entire winter, and I often reach in and pull some out for baking projects. Projects like this Fresh Blueberry Cheesecake.
Fresh Blueberry Cheesecake
In case you can’t tell, we love cheesecakes around our house. No-bake, swirled into brownies, sandwiched in between traditional layers of cake, topped with chocolate, topped with peanut butter, topped with brownies, topped with caramel apples. Whew, this list could keep on going for a long time. If it’s a cheesecake, I’ll eat it! I’ll make it, and I’ll eat it. Heck, I even made a savory cheesecake as a fun holiday appetizer. But this Fresh Blueberry Cheesecake moves the game piece forward one space. I’ve never made a cheesecake using pureed fruit. But it turned out surprisingly well…and look at that blue color. How fun is that?
I used ground vanilla wafers to make the crust for this cheesecake, and they were delicious! In fact, I almost called this a Blueberry Vanilla Cheesecake as the vanilla flavor really comes through thanks to the crust. If you aren’t a big vanilla fan, then I’d just use a standard graham cracker crust instead. It’ll be delicious either way!
Needless to say, this Fresh Blueberry Cheesecake is packed with blueberry flavor. The top did brown slightly while baking, so I opted to cover the cheesecake with a layer of lightly whipped cream. Add in a few (more) fresh berries as a garnish, and you’ve got a dessert worthy of a summer day. Or a summer evening spent out on the back porch with friends and family. No matter how you enjoy this Fresh Blueberry Cheesecake, I hope it becomes a favorite in your house! It sure is a favorite here. And don’t forget to stop and count those minutes. It’ll be next summer before we know it. Cheers, friends!
Fresh Blueberry Cheesecake
ThisFresh Blueberry Cheesecakeis packed with fresh summer blueberries…and it’s a fun dessert to serve on a warm summer evening!
Print Pin Rate
Prep Time: 20 minutes minutes
Cook Time: 2 hours hours
Refrigeration Time: 4 hours hours
Total Time: 6 hours hours 20 minutes minutes
Servings: 12 servings
Calories: 545kcal
Ingredients
For the Blueberries
- 4 cups blueberries fresh or frozen
- 2 Tbsp brown sugar
- 1 Tbsp honey
For the Vanilla Wafer Crust
- 1½ cups vanilla wafer crumbs ~40 wafers
- 3 Tbsp light brown sugar
- 5 Tbsp unsalted butter melted
For the Cheesecake
- 32 oz cream cheese room temperature
- 1¼ cups granulated sugar
- 3 Tbsp all-purpose flour
- 4 whole large eggs
- 2 additional large egg yolks
- ¼ cup sour cream
- ½ Tbsp vanilla extract
- whipped cream for topping
- additional fresh blueberries for serving
Instructions
For the Blueberries
Preheat oven to 400°F.
Line a rimmed baking sheet with foil; set aside.
Using a medium bowl, mix together blueberries, brown sugar and honey. Spread blueberries on prepared baking sheet.
Bake at 400°F for 20 minutes. Remove from oven and let cool.
Transfer blueberries (and any liquid) into a food processor; puree mixture until smooth. Set blueberry puree aside.
For the Vanilla Wafer Crust
Reduce oven temperature to 375°F.
Using a food processor or mini-chopper, pulse the vanilla wafers until finely ground.
Using a medium bowl, combine the wafer crumbs, brown sugar, and melted butter; stir until well combined.
Lightly butter or grease a 9” springform pan. Line the bottom of the pan with a circle of parchment paper. Press the crust mixture evenly into the bottom of the pan. (Tip: A flat-bottomed glass helps pack the crust mixture down evenly.)
Bake crust at 375°F for 15 minutes. Remove from oven and let cool.
For the Cheesecake
Reduce oven temperature to 325°.
Using a countertop mixer fitted with the paddle attachment, beat the cream cheese on medium speed until completely smooth (~3 minutes).
Add flour and sugar; mix until well combined. (Tip: Don’t forget to scrape the bottom and sides of the mixing bowl to fully incorporate the sugar.)
Whisk the eggs and egg yolks together and add to the bowl in 3 additions, mixing fully after each addition.
Add the sour cream and vanilla; mix until well combined. Add the blueberry puree; mix until well combined and no streaks appear. (Tip: Don’t forget to scrape the bottom and sides of bowl.)
Pour the batter on top of the cooled crust.
Wrap the bottom of the pan with a piece of aluminum foil and place on a rimmed baking sheet. Fill pan with ½”-¾” of water. Bake at 325° until center of cake is just barely set (about 90-95 minutes). (Tip: Pull the cheesecake out of the oven when there is about 1" ring of "looser" filling left in the center of the cake.)
Remove cake from oven and cool for 10 min. Wrap entire pan in plastic wrap and freeze overnight.
The next day, remove the cake from the freezer and release the springform pan. Transfer the cake to a serving platter and defrost in a refrigerator for 4-5 hours.
Top with additional fresh blueberries before serving.
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